Note: Descriptions are shown in the official language in which they were submitted.
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PREBIOTIC AND PRESERVATIVE USES OF OIL-EMULSIFIED PROBIOTIC
ENCAPSULATIONS
FIELD OF THE INVENTION
[0001] The present invention is directed at probiotic compositions and methods
for
making same. More specifically the present invention is directed at probiotic
compositions derived from lactic acid bacteria that have been emulsified in
prebiotic
edible oils and packaged in an anaerobic encapsulation system.
BACKGROUND OF THE INVENTION
[0002] Probiotics are microbial-based dietary adjuvants that beneficially
affect the
host physiology by modulating mucosal and systemic immunity, as well as
improving
nutritional and microbial balance in the intestinal tract [Naidu AS, Bidlack
WR,
Clemens RA (1999) Probiotic spectra of lactic acid bacteria (LAB). Crit. Rev.
Food
Sci. Nutr. 39:3-126]. Lactic acid bacteria (LAB) are indigenous probiotic
microflora of
mammalian gastrointestinal tract that play an important role in the host
microecology
and have been credited with an impressive list of therapeutic and prophylactic
properties [Naidu AS, Clemens RA (2000) Probiotics, p.431-462. In A.S. Naidu
(ed.), Natural Food Antimicrobial Systems. CRC Press, Boca Raton, FL]. These
therapeutic and prophylactic properties include, but not limited to the
maintenance of
microbial ecology of the gut, physiological, immuno-modulatory and
antimicrobial
effects [Gibson GR, Saavedra JM, Macfarlane S, Macfarlane GT (1997) Probiotics
and intestinal infections, p.10-39. In R. Fuller (ed.), Probiotics 2:
Applications and
practical aspects. Chapman and Hall, London, UK]. Other LAB associated
attributes include enzyme release into the intestinal lumen that act
synergistic with
LAB adhesion to alleviate symptoms of intestinal malabsorption. Furthermore,
the
LAB-released enzymes help regulate intestinal pH that results in increased
aromatic
amino acid degradation [Mitsuoka T (1984) Taxonomy and ecology of
bifidobacteria.
Bifidobacteria Microflora 3:11]. LAB have also demonstrated the ability to
significantly reduce sulfide and ammonia containing compounds in animal fecal
waste and thus reduce the odor and toxicity associated with animal excrements
[Naidu AS, Xie X, Leumer DA, Harrison S, Burrill MJ, Fonda EA (2002) Reduction
of
sulfide, ammonia compounds and adhesion properties of Lactobacillus casei
strain
KE99 in vitro. Curr. Microbiol. 44:196-205].
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[0003] However, the greatest potential for LAB to improve life quality for man
and
domestic animals lies in their in vivo probiotic applications. In order for
LAB to
exhibit beneficial probiotic effects in vivo, the organisms must survive for
extended
time periods in the gut. Therefore, it is critical that probiotic LAB strains
be selected
that possess qualities that prevent their rapid removal by gut contraction
[Havenaar
R, Brink B, Huis in't Veld JHJ (1992) Selection of strains for probiotic use,
p.209-
224. In R. Fuller (ed.), Probiotics, the scientific basis. Chapman and Hall,
London,
UK]. Effective probiotic bacteria should be able to survive gastric conditions
and
colonize the intestine, at least temporarily, by adhering to the intestinal
epithelia
[Conway P (1996) Selection criteria for probiotic microorganisms. Asia Pacific
J.
Clin. Nutr 5:10-14].
[0004] Furthermore, in addition to increasing in vivo viability and
gastrointestinal
tract life span, prolonged shelf life at room temperature remains a commercial
challenge. Lactic acid bacilli generally require an effective delivery system
that
retains probio-functional activities (i.e. gut adhesion/retention, production
of
bacteriocins/enzymes) after their revival [Salminen S, lsolauri E, Salminen E
(1996)
Clinical uses of probiotics for stabilizing the gut mucosal barrier:
successful strains
and future challenges. Antonie Van Leeuwenhoek 70:347-3581.] Though freeze-
drying is an effective process for preservation and delivery of probiotics,
several
physico-chemical factors such as humidity, aeration (oxygen availability) and
temperature could compromise the cell viability, thereby the shelf life.
[0005] One potential additive class that may increase both in vivo life span
and
storage shelf-life is prebiotics. Prebiotics are non-digestible, or partially
digestible,
food ingredients that beneficially affect the host by selectively simulating
the growth
and/or activity of one or a limited number of bacterial species and thus in
effect
improve host health. [Gibson GR, Roberfroid MB (1995) Dietary modulation of
the
human colonic microbiota: Introducing the concept of prebiotics. J. Nutr.
125:1401-
1412]. Intake of prebiotics can beneficially modulate probiotic LAB. Non-
digestible
oligosaccharides such as dietary fiber in general, and fructo-oligosaccharides
(FOS)
in particular, are well known prebiotics [Roberiroid MB (1997) Health benefits
of non-
digestible oligosaccharides. Adv. Exp. Med. Biol. 427:211-219]. By combining
the
rationale of probiotics and prebiotics, the concept of 'synbiotics' is
proposed to
characterize some colonic foods with interesting nutritional properties in
combination
with health-enhancing functional food ingredients [Fuller R, Gibson GR (1997)
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Modification of the intestinal microflora using probiotics and prebiotics.
Scand. J.
Gastroenterol. Suppl. 222:28-31].
[0006] Essential oils are known as biological preservatives due to their low
water
activity and limited air diffusion. Several essential oils also known to
provide various
nutraceutical benefits including antioxidant, antimicrobial, antitumor, and
immune-
modulatory activities. However, the prebiotic effects of essential oils on
probiotic
LAB are heretofore unknown. Therefore, there remains a need to enhance
probiotic
activity, in vivo viability and shelf life of probiotic compositions including
LAB. One
potential solution is the application of prebiotics in combination with
advanced
packaging methods.
SUMMARY OF THE INVENTION
[0007] It is an object of the present invention to provide enhanced probiotic
compositions having increased viability, in vivo life span and increased shelf
life.
[0008] It is another object of the present invention to provide a prebiotic
composition in combination with a new strain of lactobacillus having increased
viability, in vivo life span and increased shelf life.
[0009] It is yet another object of the present invention to preserve the
probiotic
qualities of Lactobacillus casei KE01 including, but are not limited the use
of the
prebiotic oil compositions of the present invention in combination with by an
encapsulation process using a novel Nitrogen-Purge, Instant-Bonding (NPIB)
system.
[0010] The present invention fulfills these and other objects by providing a
new
strain of Lactobacillus casei designated KE01 that possesses scientifically
proven
probiotic properties including demonstrated in vivo anti-enteric pathogen
activity.
Moreover, the present invention provides dietary supplements and
pharmaceutical
preparations composed of L. casei strain KE01 that are formulated in a
prebiotic
composition of edible oils that provided long term protection to the organism
and
help maintain its proven probiotic properties and increased in vivo life span
and shelf
life.
[0011] There is a need for new probiotic formulations that can be used to
treat and
prevent enteric-pathogen infections and help maintain the health and vitality
of
humans and livestock. Recently, the Federal Food and Drug Administration (FDA)
has intensified its campaign against the over prescription and clinical abuse
of
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antibiotics. The excessive use of antibiotics has increased in the number of
human
and animal pathogens that are resistant to first-line antibiotics resulting in
an
increase in infections that do not respond to conventional antimicrobial
therapies.
Moreover, the prophylactic use of antibiotics in animal feed has resulted in
an
alarming increase in livestock intestinal infections resulting in diminished
herd size
and animal weight due to nutrient malabsorption. Consequently, the number of
healthy animals suitable for human consumption has dropped, and those that do
survive long enough to reach market have significantly lower weights and
consequently reduced meat quality.
[00123 One means of preventing the rapid spread of drug resistant enteric
pathogens in humans and livestock is to significantly reduce antibiotic use.
However, the spread of communicable diseases including enteric infections is
inevitable due to over crowding of farms and cities. Consequently, before
prophylactic antibiotic use can be completely discontinued a suitable
antimicrobial
alternative must be available. Recent studies have indicated that the use of
foodstuffs and dietary supplements containing specific strains of probiotic
microorganisms can help prevent, and in many cases actually cure, enteric
pathogen
diseases. However, many of the probiotic formulas currently marketed rely on
organisms including Lactobacillus sop and Bifidobacteria sp (and other genera)
that
have not been subjected to scientific scrutiny using approved methods for
assessing
probiotic efficacy. Consequently, too many of the "probiotic" formulas
currently
available lack proven in vivo anti-enteric pathogen activity. Moreover, many
of the
clinically effective probiotic formulations commercially available are not
stable upon
storage and therefore do not deliver effective amounts of viable probiotic
bacteria to
the user. The present inventors have tested many commercially available
preparations and found microbial viability well below stated concentrations
and in
many cases the present inventor has found that these commercial preparations
did
not contain any viable bacteria.
[00131 The present inventors have developed methods for preparing and
packaging
a new strain of L. casei, designated KE01. This new strain of L. casei was
originally
from a traditional fermented yogurt-like Asian dairy product by the present
inventor.
Subsequently, the present inventor characterized the isolate and the strain
deposited
with the American Type Culture Collection (ATCC, MD, USA) on December 21, 2001
Lactobacillus cusei
strain KE01 has been given the ATcc depository number PTA 3945. Moreover, the
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present inventors have developed preparations and packaging systems that
maintain
L. casei KE01 viability such that a clinically effective dose of viable
probiotic
microorganisms reaches the host.
[0014] The present invention provides a L. casei strain (KE01) that interferes
with
bacterial adherence (microbial interference) of enteric pathogens such as, but
not
limited to enteropathogenic and enterotoxigenic E. coli, Helicobacter pylori,
Campylobacter jejuni, S. typhimurium, and S. enteritidis to a variety of
mammalian
cell types. Moreover, the Lactobacillus of the present invention can also
competitively exclude (competitive exclusion) these, and other bacterial
pathogens,
from binding to many mammalian cells. The beneficial properties associated
with
the novel Lactobacillus strain of the present invention have resulted in
improved
probiotic dietary supplements that support general human and animal health.
Moreover, the present invention can be used to provide prophylactics,
therapeutics
and palliatives (collectively referred to herein as "probiotics") for
conditions such as,
but not limited to, traveler's diarrhea, gastrointestinal infections,
hemolytic uremic
syndrome, and gastric ulcers.
[0015] Additional novel features and qualities of this new L. casei strain
KE01
include, but are not limited to, L. casei KE01's ability to reduce sulfide
concentrations
by a factor exceeding 300 ppm within 48 hours when exposed to a growth medium
containing approximately 2000 ppm of sulfides and the demonstration of avid
binding
to sub-epithelial matrices including Bio-coatTM (Collagen type-I, Collagen
type IV,
laminin, and fibronectin), MatrigelTM and Caco-2 cell monolayer. Most
importantly, a
reconstituted, freeze-dried preparation of the L. casei of the present
invention has
been shown to effectively detach collagen-adherent E. coli.
[0016] The methods used to maintain the viability of the L. casei of the
present
invention and preserve probiotic qualities include, but are not limited the
use of the
prebiotic oil compositions of the present invention in combination with by an
anaerobic encapsulation process using a novel Nitrogen-Purge, Instant-Bonding
(NPIB) system.
[0017] These and other beneficial probiotic properties of the new strain of
Lactobacillus will be further evident by the following, non-limiting, detailed
description
of the present invention.
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BRIEF DESCRIPTION OF THE FIGURES
[0018] FIG. 1 depicts the genomic fingerprint of Lactobacillus casei strain
KE01 on
1% agarose gel compared to 12 different Lactobacillus type strains based on
Randomly Amplified Polymorphic DNA (RAPD) assay.
[0019] FIG. 2 depicts the phylogenic dendogram deduced from genomic
fingerprinting and the relatedness of Lactobacillus strain KE01 with other
species of
Lactobacillus type strains.
[0020] FIG. 3 depicts the standardized real-time PCR used to quantify
lactobaciilus
content of the present invention using KE01 specific primers.
[0021] FIG. 4. depicts sodium dodecyl sulfate-polyacrylamide gel
electrophoresis
(SDS PAGE) results using the KE01 primers of the present invention.
[0022] FIG. 5 depicts the process for making the anaerobic encapsulation
system
using NPIB in accordance with the teachings of the present invention.
DETAILED DESCRIPTION OF THE INVENTION
[0023] Lactic acid bacteria (LAB) are indigenous microflora of mammalian
gastrointestinal tract that play an important role in the host microecology
and have
been credited with an impressive list of therapeutic and prophylactic
properties.
These therapeutic and prophylactic properties include, but not limited to the
maintenance of microbial ecology of the gut, physiological, immuno-modulatory
and
antimicrobial effects. Other LAB associated attributes include enzyme release
into
the intestinal lumen that act synergistically with LAB adhesion to alleviate
symptoms
of intestinal malabsorption. Furthermore, the LAB enzymes help regulate
intestinal
pH which results in increased aromatic amino acid degradation. [Fuller, R.
Probiotic
foods--current use and future developments. IFI NR 3:23-26 (1993); Mitsuoka,
T.
Taxonomy and ecology of Bifidobacteria. Bifidobacteria Microflora 3:11 (1984);
Gibson, G. R. et al., Probiotics and intestinal infections, p.10-39. In R.
Fuller (ed.),
Probiotics 2: Applications and practical aspects. Chapman and Hall, London,
U.K.
(1997); Naidu A S, et al., Probiotic spectra of lactic acid bacteria (LAB).
Crit Rev
Food Sci Nutr 39:3-126 (1999); Naidu, A. S., Clemens, R. A. Probiotics, p.431-
462.
In A. S. Naidu (ed.), Natural Food Antimicrobial Systems. CRC Press, Boca
Raton,
Fla. (2000)]
[0024] Lactic acid bacteria have also demonstrated the ability to
significantly
reduce sulfide and ammonia containing compounds in animal fecal waste and thus
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reduce the odor and toxicity associated with animal excrements. This ex vivo
LAB
application is becoming increasingly more important as agro-businesses expand
and
as communities continue their seemingly never ending encroachment into
previously
unoccupied rural areas. For example, LAB has been demonstrated to eliminate
,
offensive odors and reduce hydrogen sulfide production associated with
hatchery
waste when cockerel chicks and shell waste are blended with a mixture
containing
15% carbohydrate and LAB. Moreover, LAB compositions have demonstrated
efficacy in diminishing the Escherichia coli and Salmonella content of
hatchery waste
to negligible levels.
[0025] Additionally, the odor and viscosity of poultry offals such as broiler-
processing waste is significantly reduced by L. acidophilus mediated lactic
acid
fermentation. Furthermore, preparations containing LAB have been reported to
accelerate the breakdown of hard-to-degrade carbohydrates and decrease the
ammonia production by porcine cecal bacteria. Finally, ex vivo L. casei FG1
and L.
plantarum silage fermentation significantly reduces ammonia levels by
inhibiting
urea-splitting organisms. [Deshmukh, A. C., Patterson, P. H. Preservation of
hatchery wastes by lactic acid fermentation. 1. Laboratory scale fermentation.
Poult
Sci 76:1212-1219 (1997);.Russell, S. M. et al., Lactic acid fermentation of
broiler
processing waste: physical properties and chemical analyses. Poult Sci 71:765-
770
(1992); Tibbetts, G. W. et al., Poultry offal ensiled with Lactobacillus
acidophilus for
growing and finishing swine diets. J Anim Sci 64:182-190 (1987); Sakata, T. et
al.,
Probiotic preparations dose-dependently increase net production rates of
organic
acids and decrease that of ammonia by pig cecal bacteria in batch culture. Dig
Dis
Sci 44:1485-1493 (1999); Cai, Y. et al., Effect of applying lactic acid
bacteria isolated
from forage crops on fermentation characteristics, aerobic deterioration of
silage. J
Dairy Sci 82:520-526 (1999); Modler, H. W. et al., Bifidobacteria and
bifidogenic
factors. Can lnst Food Sci Tech 23:29-41 (1990)].
[0026] However, the greatest potential for LAB to improve life quality for man
and
domestic animals lies in LAB in vivo probiotic applications. In order for LAB
to
exhibit beneficial probiotic effects in vivo, the organisms must survive for
extended
time periods in the gastrointestinal tract. Therefore, it is critical that
probiotic LAB
strains be selected that possess qualities that prevent their rapid removal by
gut
contraction. Effective probiotic bacteria must able to survive gastric
conditions and
colonize the intestine, at least temporarily, by adhering to the intestinal
epithelium.
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Consequently, LAB that demonstrate an enhanced ability to adhere to mucosal
surfaces, and therefore possess improved bacterial maintenance and prolonged
gastrointestinal tract residence times, have a competitive advantage over LAB
that
do not. [Salminen, S. et al., Clinical uses of probiotics for stabilizing the
gut mucosal
barrier: successful strains and future challenges. Antonie Van Leeuwenhoek
70;347-358 (1996); Conway, P. Selection criteria for probiotic microorganisms.
Asia
Pacific J Clin Nutr 5:10-14 (1996); Havenaar, R. et al., Selection of strains
for
probiotic use, p.209-224. In R. Fuller (ed.), Probiotics, the scientific
basis. Chapman
and Hall, London, U.K. (1992)1.
[0027] Lactobacillus can successfully colonize the mammalian gastrointestinal
tract
through a number of different mechanisms. For example, some bacterial species
bind to various sub-epithelial matrix proteins and specific receptors on the
intestinal
mucosa. Other species may adhere to mammalian intestinal cells via mechanisms
that involve different combinations of carbohydrate and protein factors on the
bacteria and host eukaryotic cell surfaces. However, regardless of the
mechanism(s) of attachment, it is the ability of LAB to successfully colonize
the
human gastrointestinal tract that provides LAB with probiotic qualities.
[Greene, J. D.,
Klaenhammer, T. R. Factors involved in adherence of lactobacilli to human Caco-
2
cells. Appl Environ Microbiol 60:4487-4494 (1994); Sarem, F. et al.,
Comparison of
the adherence of three Lactobacillus strains to Caco-2 and Int-407 human
intestinal
cell lines. Lett Appl Microbiol 22:439-442 (1996); Naidu, A. S., et al.,
Particle
agglutination assays for rapid detection of fibronectin, fibrinogen, and
collagen
receptors on Staphylococcus aureus. J Clin Microbiol 26:1549-1554 (1988);
Wadstrom, T. et al., Surface properties of lactobacilli isolated from the
small
intestines of pigs. J Appl Bacteriol 62:513-520 (1987); Bernet, M. F. et al.,
Lactobacillus acidophilus LA 1 binds to cultured human intestinal cell lines
and
inhibits cell attachment, invasion by entero-virulent bacteria. Gut 35:483-489
(1994);
Jin, L. Z. et al., Effect of adherent Lactobacillus spp. on in vitro adherence
of
salmonellae to the intestinal epithelial cells of chicken. J Appl Bacteriol
81:201-206
(1996); Reid, G. et al., Influence of lactobacilli on the adhesion of
Staphylococcus
aureus and Candida albicans to fibers and epithelial cells. J Ind Microbiol
15:248-253
(1995)].
[0028] Generally speaking probiotic bacteria exert their beneficial effects by
displacing invasive or toxigenic pathogenic enteric bacteria (enteric
pathogens) from
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the intestinal mucosa through a competitive binding process. Enteric pathogens
such as, but not limited to, enteropathogenic Escherichia coil (EPEC),
enterotoxigeneic E. coil (ETEC), Salmonella enteriditis, Yersina
pseudotuberculosis
and Listeria monocytogenes must be able to successively colonize an animal's
intestinal tract in order to cause disease.
[0029] Probiotic compositions exert optimal beneficial qualities when the
percentage of viable probiotic bacteria is high. However, maintaining bacteria
viability constitutes a significant challenge to the probiotic industry.
Consequently,
most probiotic compositions have a relatively short shelf life or are used
with percent
viabilities that are suboptimal. Many probiotic compositions, including those
of the
present invention are made using selected stains of (or combination of)
bacteria
including Lactobacillus acidophilus, L. amylovorus, L. brevis, L. bulgaricus,
L. casei
spp. casei, L. casei spp. rhamnosus, L. crispatus, L. delbrueckii ssp. lactis,
L.
fermentum, L. helvaticus, L. johnsonii, L. paracasei, L. pentosus, L.
plantarum, L.
reuteri, and L. sake: the genus Bifidobacterium including: B. animalis, B.
bifidum, B.
breve, B. infantis, and B. longum: the genus Pediococcus including: P.
acidilactici:
the genus Propionibacterium including: P. acidipropionici, P. freudenreichii,
P.
jensenii, and P. theonii: and the genus Streptococcus including: S. cremoris,
S.
lactis, and S. thermophilus (collectively referred to herein after as lactic
acid
bacteria, or LAB).
[0030] Presently, probiotic compositions are produced using cultured,
concentrated
LAB that are dried or lyophilized and then mixed with stabilizing ingredients
such
proteins and sugars including, but not limited raffinose, soybean
oligosaccharides,
fructooligosaccharides, galactooligosaccharides, galactosyl lactose and
palatinose,
lactulose, lactitol, xylitol, sorbitol, mannitol, trehalose, glucose, sucrose,
fructose,
maltose, milk, milk powders, whey, whey protein concentrates, casein, casein
hydrolysates, lactoferrin, lactoperoxidase, lactoglobulins,
glycomacropeptides, lacto-
saccharides, and lacto-lipids. These probiotic mixtures are milled into small
granule
or fine powders and then sealed in various pharmaceutically acceptable forms
and
packaged. Alternatively, liquid preparations are provided that must be stored
at
refrigerator temperatures. However, regardless of the form, whether dried or
liquid,
LAB viability begins to drop dramatically soon after shipping to retail
outlets and end
users.
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[0031] The present inventors have surprisingly discovered that certain edible
oils
not only protect LAB viability better than prior art stabilizing ingredients
such proteins
and sugars, actually enhance viability resulting in a prebiotic effect. As
previously
discussed, prebiotics are non- or partially digestible food ingredients that
beneficially
affect the host by selectively simulating the growth and/or activity of one or
a limited
number of bacterial species in the colon, and thus in effect improve host
health. One
embodiment of the present invention is a dietary supplement comprising
approximately from 105 to 1011 colony forming units of viable LAB per mL of
prebiotic
edible oil. However, it is understood that the probiotic compositions of the
present
invention are not limited by this range and may in fact comprises from
approximately
Ito >1012 colony forming units of viable lactobacilli per mL of prebiotic
edible oil.
[0032] In one embodiment of the present invention the LAB Lactobacillus casei
strain KE01 having the American Type Culture Collection (ATCC) accession
number
PTA 3945. In one embodiment of the present invention the prebiotic/probiotic
composition comprises a hard two piece capsule filled with a lactobacillus
composition suspended in at least one edible oil. In this embodiment the hard
two
piece capsule has been purged with an inert gas upon filling and sealed to
assure an
oxygen-free environment, as described more fully below. The hard two piece
capsule can be derived from either vegetables, animal gelatin or synthetic and
natural polymers.
[0033] Throughout this specification the present invention may be referred to
as a
probiotic composition, a lactobacillus containing composition, a dietary
supplement,
or a probiotic/prebiotic composition. All of these aforementioned terms mean a
composition, regardless of form or the presence or absence of other
ingredients, that
contains viable and or/ non-viable LAB and at least one prebiotic, edible oil.
In one
embodiment the LAB is Lactobacillus casei strain KE01 having ATCC accession
number PTA 3945 or it genetic equivalent as determined using the methods
detailed
herein.
[0034] In one embodiment of the present invention an animal is provided with a
single dose containing from approximately 105 to 1011 lactobacilli per gram of
probiotic composition. The total amount consumed will depend on the individual
needs of the animal and the weight and size of the animal. The preferred
dosage for
any given application can be easily determined by titration. Titration is
accomplished
by preparing a series of standard weight doses each containing from
approximately
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105
to 1011 lactobacilli per gram. A series of doses are administered beginning at
0.5
grams and continuing up to a logical endpoint determined by the size of the
animal
and the dose form. The appropriate dose is reached when the minimal amount of
lactobacilli composition required to achieve the desired results is
administered. The
appropriate dose is also known to those skilled in the art as an "effective
amount" of
the probiotic compositions of the present invention.
[0035] For example, if it is desired to reduce the symptoms associated with
irritable
bowel syndrome in an animal, one measured dose as described above is
administered daily, escalating the dose each successive day in 0.5 grams
increments until symptoms subside. In one embodiment of the present invention
the
preferred dose is between approximately 103 to 108 viable lactobacilli per
kilogram of
body weight (the weight of the animal recipient) per day. This equates to
approximately 10 billion viable LAB per day for the average healthy adult
human. By
extrapolation, it is a simple matter to calculate the approximate dose
appropriate for
any animal of any weight. It is understood that this is a non-limiting example
that can
be varied as appropriate by persons having skill in the art of prescribing
probiotic
compositions or by using the titration method provided above.
[0036] The probiotic compositions of the present invention can be administered
to
any animal in need of thereof including, but not limited to mammals, birds,
reptiles
and fish. Typical applications include administering the probiotic
compositions of the
present invention to humans, horses, swine (pigs), cows, sheep, dogs, cats,
rabbits,
chickens, turkeys, pheasants, quail, parakeets, parrots, and other wild and
domesticated animals.
[0037] Specifically, the probiotic compositions of the present invention can
be used
to inhibit or treat enteric pathogen-associated diseases when administered to
an
animal in need thereof using the methods described in the present
specification.
Enteric pathogen diseases include those diseases caused by pathogens such as
diarrhea, irritable bowel syndrome and intestinal hemorrhages. Examples of
enteric
pathogens associated with these diseases include, but not limited to
enteropathogenic Escherichia coli (EPEC), enterotoxigeneic E. coli (ETEC),
Salmonella enteriditis, Yersina pseudotuberculosis and Listeria monocytogenes.
It is
theorized by the present inventor, and not offered as a limitation, that the
inhibition
and treatment of the enteric pathogen diseases is accomplished by the
probiotic
composition of the present invention through a competitive binding process.
That is,
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the probiotic lactobacilli of the present invention compete with enteric
pathogens for
binding sites on the intestinal mucosa. Because the probiotic lactobacilli of
the
present invention have a higher affinity and avidity for these binding sites
than the
enteric pathogens, the probiotic lactobacilli of the present invention
displace the
enteric pathogens into the intestinal milieu where they are harmlessly flushed
from
the intestines by normal metabolic processes.
[0038] In one embodiment of the present invention the probiotic organism of
the
present invention was isolated from a traditional fermented yogurt-like Asian
dairy
product. The screening process was limited to traditional fermented yogurt-
like
Asian dairy products with at least a ten-year history of safe human
consumption.
Probiotic bacteria isolation was performed using three selective
microbiological
media using methods known to those of ordinary skill in the art of
microbiology.
Lactobacilli selective media included SL medium supplemented with 0.05%
cystein,
Bifidobacterium spp. were selected for using trypticase peptone yeast extract
medium containing antibiotics; and for Streptococcus spp. were isolated using
trypticase yeast extract cystein medium.
[0039] Candidate probiotic lactobacilli were be catalase negative, glucose
homofermentative, Gram-positive non-spore forming rods demonstrating low pH,
gastric acid and bile resistance. The lactobacilli isolates' inability to grow
at pH 9.0
coupled with their ability to grow on acetate containing media served to
distinguish
them from Carnobacterium spp. A total of 81 isolates were classified as
candidate
probiotic lactobacilli based on these criteria and were further characterized
with
respect to the following criteria: i) resistance to low pancreatic juice; ii)
adherence
ability to sub-epithelial matrices such as BiocoatTM MatrigelTM (Becton
Dickinson,
Bedford, Mass.) and to cultured intestinal epithelial cells (Caco-2 cell
line); iii) their
ability to competitively exclude enterohemorrhagic E. coil serotype 0157:H7
adherent to collagen matrices; and iv) their capacity to reduce ammonia and
sulfide
containing compounds.
[0040] After analyzing all 81-candidate probiotic lactobacilli, two strains
were
identified having all of the above-identified characteristics. These strains
were
designated strain KE97 and strain KE99 (re-designated KE01). Finally the
growth-
multiplication rate (generation time as determined by impedance detection
using
BioMerieuxTm Bactometer System), stability of strains in continuous culture,
freeze-
12
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drying and revival characteristics, and aroma/flavor profiles were ascertained
for
each strain.
[0041] The isolated Lactobacillus casei strain KE01 organism is maintained in
a
substantially pure culture for use in preparing probiotic compositions of the
present
invention. As used herein "substantially pure culture" refers to a
bacteriological
culture that results in only one identifiable organism when cultured on solid
or semi-
solid microbiological culture media. It is understood that extremely low
levels of cells
from other bacterial species may be present; however, these cells are either
non-
viable, non-cultivable or below the threshold of detection using classical,
non-
genome-based, microbiological techniques. The term "non-genome-based" is
intended to excluded such methods as PCR detection or similar methods used to
detect microbial DNA or RNA.
Real-time PCR (RT-PCR) for specific measurement of strain KE01 for quality
(purity)
and quantity (total bacterial numbers)
[0042] In addition to estimating CFU counts by standard plate counts on MRS
agar,
RT-PCR assay was used for qualitative/quantitative measurement of survival and
revival rates of strain KE01 in oil-based formulations. Primers specific for
strain
KE01 were developed and the RT-PCR was performed as described below:
Primer Design
[0043] Primers for the amplification of species-specific Lactobacillus casei
KE01
(ATCC-PTA3945) set were synthesized (Table 1). All primers were synthesized
using the standard desalting processes (Integrated DNA Technologies
Coralville, IA).
The primer set for strain KE01 was designed by amplification of the 16S rRNA
gene
of Lactobacillus spp., sequenced (City of Hope Research Center Duarte, CA) and
compared for base additions, deletions, substitutions, etc. against a public
gene
bank using Lasergene (DNAStar, Madison, WI) software. A primer set for Real-
Time
PCR was then developed specific for the KE01 strain. This primer set creates a
154
bp fragment. All primer sets were rehydrated to 100 mM with molecular grade
water
(Eppendorf, Hamburg, Germany) and stored at -20 C until used.
13
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Table 1:
Name Primer Sequence
KE01 Fl (SEQ ID NO 1) 5'- TTG TCA CCG GCA GTT CTT AC ¨3'
lac upp (SEQ ID NO 2) 5'- TGT CGT CAG CTC GIG TCG T ¨3'
Real-Time PCR
[0044] Quantitative real-time PCR on the iCycler iQ was performed in duplicate
on
7111 of template DNA per 25 1 reaction. The iQ supermix reactions consisted
of iQ
supermix (Bio-Rad, Hercules, CA) at a final concentration of lx, 10 nM
fluorescein,
SYBR Green 1 with the supermix master mix (50 mM KCI, 20 mM Tris-HCI, 0.2 mM
dNTP, 25 units/ml iTaq DNA Polymerase, 3 mM MgC12).
[0045] Reactions were amplified in a 96-well thin wall PCR plate (Bio-Rad,
Hercules, CA) using the following parameters: 95 C for 3 min, followed by 40
cycles
of denaturation at 95 C for 10 sec, annealing at 66 C for 15 sec. Melt curve
analysis
was performed immediately following amplification by ramping the temperature
from
55 C to 95 C. The presence of a single PCR product was verified both by the
presence of a single melting temperature peak representing a specific product
(vs. a
nonspecific primer-dimer peak) using iCycler iQ analysis software and by
detection
of a single band of the expected size on a 12.5% TBE- polyacrylamide gel.
[0046] A standard curve was produced and used to determine the concentrations
of
the samples. The concentration values were 0.16ng, 0.016ng, 0.0016ng, and
0.00016ng and used from stock known bacteria (strain KE01). The standard
concentration was used from stock E. coil (ATCC 43895), and strain KE01. For
total
lactobacilli estimations a mixture of strains, i.e. L. casei (ATCC393), L.
pentosus
(ATCC 8041), L. plantarum (ATCC 14917), L. paracasei subsp. paracasei (ATCC
25302) and strain KE01 were used. The DNA of all stock bacteria were extracted
and the DNA concentrations were determined by the Picogreen Quantification
kit
and diluted accordingly in 1X TE buffer to the appropriate concentrations
suitable for
RT-PCR analysis. Figure 3 depicts the results of real-time PCR standards for
strain
KE01. Each standard concentration (0.16, 0.016, 0.0016, 0.00016 and 0 ng) was
run
in duplicate (two lines per standard).
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DNA Fingerprinting by Random Amplified Polymorphic DNA (RAPD) Assay
[0047] The RAPD protocol uses PCR for generating a unique fingerprint for
bacterial identification. The analysis by PCR can be performed in a rapid and
reliable
manner. Accordingly, the RAPD assay has been used for molecular identification
and finger printing of strain KE01. A total of 12 Lactobacillus spp. type
strains from
the ATCC collection were finger printed and compared with the KE01. For the
DNA
fingerprinting all the lactobacillus strains were cultivated overnight in MRS
broth
(Difco). The Lactobacillus strains analyzed for DNA fingerprint are listed in
Table 2.
TABLE 2
Lactobacillus spp. SOURCE
Lactobacillus strain KE01 en-N-tech, Inc., California, USA
Lactobacillus acidophilus ATCC 4356 Human [L 917; IFO 13951; NCIB 86901
Lactobacillus amylovorus ATCC 33620 Cattle waste-corn silage
Lactobacillus brevis ATCC 14869 Human feces
Lactobacillus casei subsp. casei ATCC Cheese [IAM 12473; Orland L-323]
393
Lactobacillus casei subsp. rhamnosus [BUCSAV 227; P. A. Hansen 300; NCDO
ATCC 7469 243; NCIB 6375; NCTC 6375; NRC 488]
Lactobacillus delbrueckii subsp. lactis Swiss cheese [DSM 20072; IAM 12476;
ATCC 12315 NCDO 1438]
Lactobacillus fermentum ATCC 14931 Fermented beets [NCIB 11840]
Lactobacillus helvaticus ATCC 15009 Swiss cheese
Lactobacillus paracasei subsp. paracasei [NCDO 151; R094]
ATCC 25302
Lactobacillus pentosus ATCC 8041 [DSM 20314; NCDO 363; NCIB 8026]
Lactobacillus plantarum ATCC 14917 Pickled cabbage [IAM 124771]
Lactobacillus reuteri ATCC 23272 Human feces
DNA Extraction Method
[0048] DNA was extracted from the lactobacilli using the Wizard Genomic DNA
Purification Kit (Promega, WI, USA). Briefly, 1 mL of 24-h grown MRS broth
culture
of each lactobacillus spp. was harvested by centrifugation, cells were
resuspended
in 50 mM EDTA and treated with 10 mg/mL lysozyme (Sigma, MO, USA) at 37 C for
60 min. Lactobacilli cells were pelleted by centrifugation and supernatant was
removed. The bacterial pellets were resuspended in the nuclei lysis solution
and
incubated at 80 C for 5 minutes. Cell suspension was allowed to cool to room
temperature and RNAse was mixed into the solution. The suspension was
incubated at 37 C for 60 min. After incubation, protein precipitation solution
was
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added to the mixture. Solution was mixed on vortex and incubated on ice for 5
min.
The mixture was centrifuged for 3 min at 15K X g, supernatant was transferred
to a
fresh tube and the DNA was precipitated with isopropyl alcohol. The DNA was
centrifuged and the isopropyl alcohol was aspirated. The DNA pellet was washed
with 70% ethanol and harvested by centrifugation. Ethanol was removed and the
pellet was allowed to dry. The DNA was resuspended in tris-EDTA buffer.
PCR Amplification of Extracted DNA
[0049] One microliter of the extracted DNA was used in the PCR reactions,
which
were carried out on the iCycler (Bio-Rad, CA, USA) using a single arbitrary
nucleotide sequence according to Cocconcelli, et al. (1995). A 2X PCR solution-
Premix Taq (Takara, Shiga, Japan) was used for each reaction. Each reaction
contained a total volume of 50 IAL, 1.25 units of Takara Ex Taq DNA
Polymerase, 1X
Buffer, 200 p,M dNTP Mix (2.5 mM each). Final concentration of the primer was
4
1.1M, and the primer used for the amplification was 5'-AgCAgCgTgg-3' (Operon
Technologies, Inc., CA, USA). The reaction mixtures with the template DNA were
cycled through the following temperature profile: 1 cycle of 94 C for 5 min;
40 cycles
of 94 C for 1 min; 29 C for 1 min; ramp to 72 C 1.5 min and held at 72 C for
1.5 min;
1 cycle of 72 C for 2 min; and held at 4 C [Cocconcelli, P S et al.,
Development of
RAPD protocol for typing of strains of lactic acid bacteria and entercocci.
Lett. Appl.
Microbiol. 21:376-379 (1995)].
Gel electrophoresis
[0050] Aliquots of each RAPD amplified reaction (10 pt) were analyzed by 1%
(wt/vol) agarose gel electrophoresis in Tris-borate-EDTA buffer according to
Sambrook et al. (1989). Gels were run for 2 hr at 120V without cooling. The
DNA
molecular weight marker Hyperladder I (Bioline, Randolph, Mass., USA) was used
as the standard. After electrophoresis the gel was stained with ethidium
bromide (5
i.ig/mL) for 10 min, washed for 5 min and visualized and analysed on a Fluor-S
Multilmager (BioRad, CA, USA). [Sambrook, J., Fritsch, E. F., Maniatis, T.
Molecular
Cloning--A Laboratory Manual, 2nd Edition. Cold Spring Harbor Laboratory
Press,
New York (1989)].
[0051] The RAPD assay using a single 10-mer primer produced distinct banding
patterns of variable intensities and numbers of amplified products on 1%
agarose gel
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with DNA samples of various lactobacillus reference strains and strain KE01.
Comparison of the different species fragments on the gel to the reference
Lactobacillus spp. was noted. The banding pattern with documentation as
depicted
in FIG. 1 and TABLE 3 serves to uniquely identify strain KE01 and provided a
genomic fingerprinting library. Based on the genomic fingerprinting a
dendogram
was deduced as shown in FIG. 2. Ward's Cluster Method of Phylogenic Analysis
was applied. This method minimizes the Sum of Squares of any two clusters that
can be formed at each step, creating clusters of small sizes. Based on the
phylogenic analysis, strain KE01 showed
Table 3
Lane Band : Lane Band
Number Number Mol. Wt. (bp) Identification = ,t
1 Number Number Mol. Wt. (bp) Identification
'w.=,,
2 1 4661.359 Strain KE-01 ,9 1 3588.07
Lactobacillus paracasei
2 2 2986.357000 9 2 1271.414 ssp.
paracasei ATCC#
2 3 2457.454 I'r id 9 3
1107.771 25302
2 4 2255.342 !,!0, 9 4 1027.939
R
2 5 1565.537 -ri, ,;-.1: 9 5 932.388
2 6 1354.07 .": i 9
. 6 892.472
2 7 991.287 :': . 9 7 ___ 636.154
2 8 904264 1' : :_:41',TJ
r ; .,--
2 9 596.721 kr ,,,. 10 1 6200.546
Lactobacillus plantarum
'1.: 10 2 4968.224 ATCC# 14917
,
_______________________________________ :, 3
3 1 2457.454 Lactobacillus acidophilus 'Tt 10 3
4263.326
3 2 1231.998 ATCC# 4356 ` '= V 10 4 1969.14
= 'III'
3 3 1003.944 ,I,i' 10 5 1685.552
_
3 4 904.264 1:: 10 6 1322.462
3 5 861.774 i?ili, 10 7 1231.998
3 6 617.813 _ -,4.. 10 8 1027.939
9 223 284 ..
4 1 4721.177 Lactobacillus amylovorus
.,:iiti digtit:A1,11R .
4 2 1969.14 ATCC# 33620 !, Mi 11 1 2592.843
Lactobacillus casei ssp.
VP
rhamnosus
!101
4 4 1725.33 lii4 11 3 1685.552
4 5 1672.497Itw 11 4 1430.79
4 6 1271.414 ;i1'0 11 5 1312.091
4 7 1203.24 :. ! 11 6 1212.751
4 8 1023.9 l? 6 11 7 1011.88
t 11 ' ' - 4-Off:: : -:- 11 8
780.732
1 3611.082 Lactobacillus brevis igliLle
5 2 3259.978 ATCC# 14869 fr :Z 12 1 9035.455
Lactobacillus pentosus
5 3 2534.42 iiit' 12
itr,ft 2 6787.29
ATCC# 8041
5 4 2087.693 i" f 12 3 2405.288
5 5 1864.831 Aw 12 4 2198.014
5 6 1271.414 ,::rii.l. 12 5 1453.497
5 7 1031.994- fril 12 6 1261.443
-2, =
5 8 940.583 , . 12 7 1198.513
5 9 888.576 1 12 8 982.651
5 10 651.854 :41
mil 12 9 667.942
02rtli Iv. 'LidalhialigL::::-.; ::i ,41,\ A õlit*
,t1?1,
6 1 2545.999 , , 13
, ,, 1 2945.799
Lactobacillus casei
6 2 1281.464 Lactobacillus delbrueckii ,.! 13 2
2374.522 ssp. casei ATCC# 393
6 3 1036.064 ssp. lactis ATCC# 12315
it;?13 3 2169.899
6 4 940.583 13 4 1436.433
6 5 892.472 ii =: 13 5 1217.534
6 6 645.528 :, :' 13 6 974.089
, tgi* MC: Will13 7 876.989
7 1 7490.875 Lactobacillus ferrnentum . 13 8 839.445
7 2 2545.999 ATCC# 14931ii io! 13 9
661.46
i' 4].
7 3 1732.051 13 10 583.785
7 4 1281.464--? i 1 u=
.i,..,..;: 4, . .L 1i ,:i!*!.%::,
:
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7 5 1036.064 14 1 2324.117
Lactobacillus reuteri
7 6 953.011 14 2 2114.743 ATCC#
23272
7 7 900.317 14 3 1402.903
7 8 655.041 14 4 1184.442
14 5 944.708
8 1 14117.898 Lactobacillus helveticus 14 6 832.131
8 2 4936.649 ATCC# 15009 14 7 639.264
8 3 3634.241
8 4 2776.318
8 5 2394.989
8 6 2105.687
8 7 1529.442
8 8 1036.064
13% homology with Lactobacillus helvaticus ATCC15009 and 55% homology
with Lactobacillus casei ssp. rhamnosus ATCC7469.
[0052] A pure culture of Lactobacillus casei strain KE01 was deposited with
the
American Type Culture Collection, Bethesda, Md., which was assigned the number
ATCC PTA 3945.
[0053] The present inventors have demonstrated that by suspending lactic acid
bacilli in edible oils, probiotic/prebiotic compositions result having greater
viability
than previously possible. However, as will be apparent from the examples that
follow, merely because a particular oil is edible, and in fact may have health
giving
qualities of its own, it does not necessarily follow that all edible oils are
satisfactory
prebiotics. As can be seen in Table 4 below, the percent recovery versus the
control
ranged from approximately 59% to over 370% during a four week storage. Based
on
these observation, the present inventors concluded that fish oil, olive oil,
rice-bran
oil, and soybean oil demonstrate prebiotic effects where the other oils tested
were
either not prebiotic, or were in fact antibacterial.
[0054] As discussed above, the present inventors have discovered that
selecting
the proper prebiotic oil provides a means for preserving and enriching the
viability
and hence probiotic activity of the Lactobacilli preparations of the present
invention.
(Note, non-viable Lactobacilli may also possess probiotic effects, however,
non-
viable preparations may not benefit significantly from the prebiotic
formulations of the
present invention.) However, when the optimum prebiotic oil is combined with
an
optimized delivery system, overall probiotic activity can be increased and/or
preserved over a longer time period.
[0055] Probiotic lactobacilli require anaerobic or microaerophilic conditions
for
optimum viability. Though oil immersion provides low water activity and
limited
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oxygen diffusion, any evacuation of oxygen from the microenvironment would
enhance the probiotic preservation. Accordingly, a novel anaerobic
encapsulation
system using nitrogen-purge-instant-bonding (NPIB) as depicted in Figure 5 has
been developed to protect the oil-emulsified probiotic formulations of the
present
invention. This process provides an optimal microenvironment
anaerobic/rnicroaerophilic) condition ideal for the probiotic bacteria. As
used herein,
the term "anaerobic" will mean a low oxygen tension environment and includes a
strict anaerobic environment and microaerophilic environments. The NPIB system
of
the present invention provides for oxygen displacement simultaneously with
sealing
the oil emulsified lactobacilli in a hard, two-piece capsule.
[0056] Moreover, the NPIB system of the present invention may also be used
with
other compositions including, but not limited to powders, oil-based liquids,
oil-based
suspensions, oil-based pastes, waxes, low-water content emulsions and a
variety of
bioactive compounds including, but not limited to lactoferrin. Moreover, the
choice of
capsular material is highly flexible. For example in one embodiment of the
present
invention natural two piece hard gelatin/vegetable capsules are used, in
another
embodiment soft gelatin/vegetable capsules are used, additional capsule
compositions included assorted synthetic and natural polymers. The NPIB system
of
- the present invention can be incorporated into any type of capsule
filling equipment,
including the manual, semi or fully automated as well as continuous or
intermittent
motion devices.
[0057] Figure 5 depicts the process for making the anaerobic encapsulation
system
of the present invention. After separation of cap and body (504 and 506
respectively
in FIGs. 5), the oil-based bioactive composition of the present invention is
added to
the capsule body 506. Next, an anaerobic gas such as but not limited nitrogen
or
argon is injected into the capsule cap 504 and a sealing solution is applied
to the
inner, lower section of the cap (seam 502). This results in instant bonding of
the cap
504 and body 506 at the time when cap and body are joined during the closing
step.
In one embodiment the sealing solution is an aqueous-alcohol solution
comprising
from approximately 50% to 99% ethanol, 90% being preferred (for vegetable
capsules) or 10% to 70% isopropyl alcohol (IPA), 60% being preferred (for
gelatin
capsules) and 15%-30% IPA being optimum for vegetable-based capsules.
However, those skilled in the art of formulation and filling technologies
understand
that other organic solvents are suitable and combinations of different
solvents may
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be used. For example, and not intended as a limitation, vegetable capsules
comprising plant-derived celluloses are soluble at varying degrees in ethanol,
isopropyl alcohol or water. The specific ratio of these three solvents in a
sealant is
dependant on several factors such as (i) rate of sealant application, (ii)
volume of
sealant applied, (iii) method of sealant application, (iv) degree of sealant
atomization,
(v) method of atomization, and (vi) residence time. These factors are also
strictly
dependant on the wet-ability, solubility and softening properties of the
capsular
materials. Accordingly, the following conditions should be controlled during
the
sealing process: (a) the softening should not exceed the structural rigidity
of the cap
during the closing step. Beyond a certain limit, the cap deforms and fails to
hold to
the body; (b) the wet-ability and solubility properties of the cap should be
retained
and effectively transferred to the body. This would allow proper fusion of the
inner
surface of the cap with the outer surface of the body during the closing step;
(c) The
cap and head should have excellent closure compatibility, since ethanol and
isopropyl alcohol evaporate rapidly, while water evaporates slowly over a
period of
few hours; (d) the wet-ability and solubility properties are highly critical
during 'instant
bonding' process.
[0058] In one embodiment of the present invention the nitrogen purge and
sealing
steps are done while the capsule is in a vertical position FIG 5. This differs
from
prior art procedures that fill and close the capsules in the vertical position
and then
immediately ejected the filled capsule into the horizontal position. This
changed
orientation (from vertical to horizontal) causes the capsule's fluid contents
migrate
into capsule seam 502 between the capsule halves 504 and 506. Once the capsule
seam is contaminated with fluid, the sealing step is considerably less
efficient
resulting in leakage of product from the capsule and contamination of the
capsule
contents with air.
[0059] The NPIB system of the present invention effectively solves this
problem by
sealing the capsule immediately after filling and purging before any change in
capsule potion is initiated. Consequently, the capsule seam remains
uncontaminated and the seal integrity uncompromised.
[0060] In one embodiment of the present invention a method for making a
probiotic
composition is provided comprising emulsifying a Lactic Acid Bacteria (LAB) in
an
edible oil, the edible oil having prebiotic properties. Next a hard capsule
body 506 is
filled with the emulsified probiotic while the capsule is in the vertical
orientation. The
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filled capsule body 506 remaining in the vertical orientation. Next the cap
504 is
purged with a Noble Gas such as, but not limited to Nitrogen or Argon and a
sealing
solution is applied to the cap seam 502. Following application for the sealant
to the
cap seam 502, the cap 504 and capsule body 506 are brought together and
instantly
bonded. In some embodiments bone-dry carbon dioxide gas may be used as well.
Finally the filled, purged capsule is sealed with an aqueous-organic solvent
solution.
It is understood by those skilled in the art of formulation and filling that
the purging
process can be done contemporaneously with the filling process.
[0061] The following examples are meant to be non-limiting in their scope. To
the
extent specific ranges, compositions, ingredients and conditions are called
out these
are to be considered merely exemplary for the purposes of teaching preferred
embodiments and or best mode.
Examples
Example 1
Preparation and Testing of Prebiotic Oils
[0062] A pure culture of Lactobacillus casei strain KE01 is revived in a
fermentation
broth media containing proteins, vitamins, minerals and carbohydrate source. A
seed culture is prepared in a fermentor attached to fermentation vessel.
Microbial
purity is monitored at defined time points (through log phase and end cycle)
during
the fermentation process. The microbial mass is harvested in a sanitized
separator
and the slurry of cell concentrate was freeze-dried after mixing with carriers
and
cryoprotectants. The freeze-dried lactobacillus cell concentrate was milled to
fine
powder using sanitized milling equipment. The quality of lactobacilli powder
was
assured for purity and viability prior to use. The viability was about 1010
CFU
lactobacilli/gm of powder.
[0063] The probiotic lactobacilli powder is then thoroughly mixed with
different oils
listed in Table 4 to a final 0.1% emulsion (about 0.1g powder containing 109
CFU
lactobacilli mixed in 1 mL oil). In one embodiment of the present invention
the
emulsion is prepared in 10 mL sterile glass tubes and homogenized in a vortex
blender. The blended mixture is then and sealed with air tights caps before
testing.
Multiple tubes for each type of oil emulsion were prepared, and the tubes were
stored at room temperature (28 C). Tubes containing 109 CFU lactobacilli
powder
without any oil served as growth controls.
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[0064] At weekly intervals for four weeks a 1 nriL sample of each oil
containing L.
casei was tested for viability as follows: nine mL of sterile deMann Rogosa
Sharpe
(MRS) broth was added to each test aliquot and the contents were homogenized
using a vortex blender. Serial ten-fold dilutions of the homogenized mixture
were
prepared in MRS broth tubes. All tubes were incubated at 37 C for 18 hours.
Lactobacilli growth was measured as change in optical density at 600 nm at the
lowest dilution. The growth of control tubes, measured as optical density at
600 nm
at similar dilution, was considered 100%. The test results were expressed as
percent viability as compared to the Controls (Table 4).
[0065] Lactobacilli acclimatized to oil environment within the first week
following
emulsification. In subsequent weeks, however, the viability of lactobacilli
gradually
diminished in certain oils i.e. hazelnut, primrose, pumpkin and terila,
suggesting a
low probiotic recovery. In contrast, fish oil (omega), olive oil (extra-
virgin), rice-bran
oil, and soybean oil all provided an excellent recovery of lactobacilli.
Moreover,
based on the results expressed in Table 4 below, the present inventors have
reasoned that flax seed oil and vitamin E oil may also demonstrate similar
prebiotic
activity.
Table 4 Recovery of Lactobacilli from selected oils in MRS broth (37 C).
Oil-emulsion Type 1st week 2nd week 3rd week 4th
week
Fish (Omega) 122% 220% 255% 280%
Hazelnut 92% 88% 67% 59%
Olive (Extra virgin) 195% 314% 379% 374%
Primrose 87% 87% 94% 95%
Pumpkin 79% 78% 82% 85%
Rice-bran 108% 212% 223% 267%
Soybean 112% 217% 274% 290%
Terila (pure) 96% 97% 88% 77%
Note: Controls i.e. Lactobacilli stored under similar conditions and when
revived in
MRS considered as 100% when compared to the test samples.
Example 2
Preparation of Probiotic Samples in Nitrogen Purged Instantly Bonded Capsules
and
Testing
[0066] Each gelatin/vegetable capsule prepared by the NPIB system contained
about 550 mg emulsion comprising of 109 CFU of lactobacilli and 0.5 ml of fish
(Omega), olive, rice-bran or soybean oil. Ten capsules of each oil-emulsified
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lactobacilli were kept in several glass storage bottles with air-tight caps
and stored at
room (28 C) or refrigerated (4 C) temperatures. Bottles of each oil-emulsion
type
were taken from both storage conditions, periodically, each month, and the
capsular
contents were tested for viability of lactobacilli (colony forming units,
CFU).
Capsules made with NPIB system containing 109 CFU lactobacilli without any oil
served as controls.
[0067] Each gelatin/vegetable capsule was allowed to dissolve in test tubes
containing 10 mL MRS broth for about 30 minutes at room temperature. After
release of the capsular contents, tubes were thoroughly homogenized using a
vortex
blender. Serial 10 fold dilutions of the homogenized mixture were prepared in
MRS
broth tubes. All tubes were incubated at 37 C for 18 h. The growth of control
tubes,
measured as optical density at 600 nm at similar dilutions, was considered
100%.
Real-time PCR was also used to determine the purity of the revived strain KE01
from
the encapsulated oil-mixtures and the total lactobacillus mass. The test
results were
expressed as % viability as compared to the Controls (Table 5).
[0068] All four types of oil-emulsified probiotic lactobacilli demonstrated a
significant recovery rate ranging from 400% to 760% over a period of twelve-
month
storage at room temperature. These data compared to the 100% revival rate of
control lactobacilli suggested a potent prebiotic effect for these oil-
emulsion types.
TABLE 5. Percent viability of oil-emulsified lactobacilli (in capsules
prepared by the
NPIB system) stored at room (28 C) temperatures for months and revived
in MRS broth (37 C).
Oil-emulsion Type Stored at room temp. (28 C)
(NPIB-System)
2' Month 4th Month 6th
Month 9th Month 12th Month
Fish (Omega) 565% 568% 572% 525% 482%
Olive (Extra-virgin) 735% 763% 759% 683% 403%
Rice-bran 484% 439% 448% 382% 267%
Soybean 411% 409% 401% 289% 230%
Note: Controls i.e. Lactobacilli encapsulated using NPIB system, stored under
similar
conditions and when revived in MRS considered as 100% compared to the test
samples.
[0069] Furthermore, the KE01 cells revived from encapsulated oil-mixtures were
tested for purity and probiotic activity compared to their stock cultures.
Lactobacilli
revived from the oil-mixtures showed a high degree of purity, with a 100%
identity
23
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WO 2004/028460 PCT/US2003/030381
match with strain KE01 according to real-time PCR analysis. These revived
lactobacilli demonstrated probiotic profiles, i.e. ammonia/sulfide reduction
in vitro,
intestinal Caco-2 cell adhesion, and competitive exclusion of enteric
pathogens from
Caco-2 monolayers, similar to their KE01 stock culture. These data suggested
that
encapsulation of KE01 in specified oil mixtures with NPIB system did not
affect or
alter the probiotic activity of this lactobacillus upon revival over extend
periods of
time.
[0070] Storage of oil-emulsified probiotic formulations at room temperature is
user-friendly and commercially preferred. Such storage condition could free
the
probiotic product from any refrigeration and without compromising viability of
the
probiotic. Furthermore, the prebiotic enhancement of cellular revival
suggested a
potent functional activity of the oil-emulsified probiotic encapsulations.
[0071] Additional variations considered within the scope of the present
invention
include the addition of viscosity enhancers to the encapsulated contents and
extra-
capsular coatings. For example, viscosity enhancers such as glycerols (eg.
glycerine); glycols (e.g., polyethylene glycols, propylene glycols); plant-
derived
waxes (e.g., carnauba, rice, candililla), non-plant waxes (beeswax);
emulsifiers (e.g.,
lecithin); and silicas (e.g., silicon dioxide) are compatible ingredients for
NPIB
technology. These viscosity enhancers could provide uniform dispersion of the
capsular contents and also could improve microaerophilic/anaerobic conditions
for
the probiotic organism in the encapsulation.
[0072] Extra-capsular coatings serve various applications including taste
masking,
delayed release, vapor/gas diffusion barrier, flavor, color, aroma, enteric
protection
and leak safety. Such coatings include but are not limited to celluloses
(e.g., methyl-
and ethyl-celluloses); methacrylates; and shellacs (e.g., pharmaceutical
glazes), just
to name a few.
CONCLUSION
[0073] In closing, it is to be understood that the embodiments of the
invention
disclosed herein are illustrative of the principles of the present invention.
Other
modifications that may be employed are within the scope of the invention.
Thus, by
way of example, but not of limitation, alternative configurations of the
present
invention may be utilized in accordance with the teachings herein.
Accordingly, the
present invention is not limited to that precisely as shown and described.
24
CA 02503510 2005-04-22
WO 2004/028460 PCT/US2003/030381
[0074] The terms "a" and "an" and "the" and similar referents used in the
context of
describing the invention (especially in the context of the following claims)
are to be
construed to cover both the singular and the plural, unless otherwise
indicated herein
or clearly contradicted by context. Recitation of ranges of values herein are
merely
intended to serve as a shorthand method of referring individually to each
separate
value falling within the range. Unless otherwise indicated herein, each
individual
value is incorporated into the specification as if it were individually
recited herein. All
methods described herein can be performed in any suitable order unless
otherwise
indicated herein or otherwise clearly contradicted by context. The use of any
and all
examples, or exemplary language (e.g., "such as") provided herein is intended
merely to better illuminate the invention and does not pose a limitation on
the scope
of the invention otherwise claimed. No language in the specification should be
construed as indicating any non-claimed element essential to the practice of
the
invention.
[0075] Groupings of alternative elements or embodiments of the invention
disclosed herein are not to be construed as limitations. Each group member may
be
referred to and claimed individually or in any combination with other members
of the
group or other elements found herein. It is anticipated that one or more
members of
a group may be included in, or deleted from, a group for reasons of
convenience
and/or patentability. When any such inclusion or deletion occurs, the
specification is
herein deemed to contain the group as modified thus fulfilling the written
description
of all Markush groups used in the appended claims.
[0076] Preferred embodiments of this invention are described herein, including
the
best mode known to the inventors for carrying out the invention. Of course,
variations on those preferred embodiments will become apparent to those of
ordinary
skill in the art upon reading the foregoing description. The inventor expects
skilled
artisans to employ such variations as appropriate, and the inventors intend
for the
invention to be practiced otherwise than specifically described herein.
Accordingly,
this invention includes all modifications and equivalents of the subject
matter recited
in the claims appended hereto as permitted by applicable law. Moreover, any
combination of the above-described elements in all possible variations thereof
is
encompassed by the invention unless otherwise indicated herein or otherwise
clearly
contradicted by context.
¨
CA 02503510 2005-06-06
1
SEQUENCE LISTING
<110> ProbioHealth LLC
Naidu, A. S.
Baksh, Bing
<120> Prebiotic and Preservative Uses of Oil-Emulsified Probiotic
Encapsulations
<130> 51309-00001
<140> PCT/US2003/030381
<141> 2003-09-26
<160> 2
<170> PatentIn version 3.2
<210> 1
<211> 20
<212> DNA
<213> Lactobacillus case!
<400> 1
ttgtcaccgg cagttcttac 20
<210> 2
<211> 19
<212> DNA
<213> Lactobacillus casei
<400> 2
tgtcgtcagc tcgtgtcgt 19
